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Throw some flavor into your mac & cheese routine. We’re adding a southern staple, pimentos, and combining them with bacon for a sweet and smoky kick.
4 Tablespoon butter
1 yellow onion, diced small
1/4 Cup plus 1 tablespoon diced pimento peppers
2 Clove garlic, minced
5 Tablespoon flour
2 1/2 Cup heavy cream
1 1/2 Cup whole milk
3 Sprig fresh thyme
1 Sprig rosemary
2 Bay leaves
1 Tablespoon Whole black peppercorns
1 Pound shredded Gruyere cheese
Salt
1 Pound elbow macaroni
1 Cup panko breadcrumbs
1/4 Cup Parmesan cheese
4 Tablespoon butter, melted
1/2 Tablespoon smoked paprika
1/4 Cup crumbled cooked bacon
1 Teaspoon fresh chopped parsley
: 350 ˚F
4 Tablespoon butter
1 yellow onion, diced small
1/4 Cup plus 1 tablespoon diced pimento peppers
2 Clove garlic, minced
5 Tablespoon flour
2 1/2 Cup heavy cream
1 1/2 Cup whole milk
3 Sprig fresh thyme
1 Sprig rosemary
2 Bay leaves
1 Tablespoon Whole black peppercorns
1 Pound shredded Gruyere cheese
To Taste Salt
1 Pound elbow macaroni
1 Cup panko breadcrumbs
1/4 Cup Parmesan cheese
4 Tablespoon butter, melted
1/2 Tablespoon smoked paprika
1/4 Cup crumbled cooked bacon
1 Teaspoon fresh chopped parsley